Description
A light and flavorful French quiche with delicate asparagus and creamy goat cheese, baked in a crispy puff pastry shell. Perfect for spring meals or picnics.
Ingredients
1 sheet store-bought or homemade puff pastry
300g fresh asparagus spears
100–150g fresh goat cheese (bûche or log)
3 large eggs (preferably organic)
200ml heavy cream or whole whipping cream
100ml whole milk
Salt (to taste)
Freshly ground black pepper
1 pinch nutmeg (optional)
Instructions
Preheat oven to 180°C (350°F)
Roll out the puff pastry in a buttered/floured tart pan, pressing it into the sides and bottom
Pierce the pastry base multiple times with a fork
Optional: Blind bake the pastry for 10 minutes to prevent sogginess
Wash asparagus spears, snap off woody ends, and thinly slice the stalks
In a bowl, whisk eggs, cream, milk, salt, pepper, and nutmeg
Spread goat cheese on the pre-baked pastry base, then arrange asparagus slices evenly
Pour egg-cream mixture into the crust
Bake for 35-40 minutes until puffed and golden
Cool slightly before slicing
Notes
Can use pre-rolled frozen puff pastry for convenience
Cheddar or Gouda can substitute for goat cheese if preferred
For a crisp base, chill the assembled quiche in the fridge for 30 minutes before baking
- Prep Time: 15
- Cook Time: 40
- Category: Quiches, tartes salées & cakes
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice (1/6 of quiche)
- Calories: 275
- Sugar: 5g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 11g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 140mg